A96
BUFFALO EATZ
5015 N TRYON ST, UNIT 116, Charlotte, NC 28213
Food Stands · NC permit/State ID 2060023836
Latest gradeA (96)
Last inspectedOct 21, 2026
Inspections on record16
On record sinceOct 11, 2021
Score history
Oct 11, 2021Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 96 · 4 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification must be present during all hours of operation. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Several TCS RTE foods on line were missing prep date labels, or had expired labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Out of date foods discarded and unlabeled foods were labeled with prep date by PIC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Sausage, cooked onions and chicken wings held using TPHC were missing start time labels. CDI - PIC placed start time labels on items.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.
Jun 3, 2026 A 96.5 · 4 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with certification shall be present during all hours of operation. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed in hand washing sink. Do not use handsinks for any other purposes, but employee hand washing. CDI - PIC removed container. REPEAT
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer measured 0 ppm at 3-compartment sink. Quat sanitizer must be 150-400 ppm. CDI - Sink drained and 50 ppm chlorine solution will be used instead of the dispenser.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of containers on clean dish shelf were stacked while they were still wet. Allow utensils to air dry before stacking. 0 pts.
Jan 28, 2026 A 91 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Repeat violation
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee Red Bull stored on shelf above bread. Employee water bottle stored on shelf with sauces. Employees must store personal drinks in a separate location away from food, such as a low shelf. REPEAT
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cup observed in front handsink and rags on other handsink. Do not store items in hand washing sinks for use them for any purpose but employee hand washing. CDI - PIC removed items. 0 pts.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage and hamburgers in hot holding were below 135F. TCS foods in hot holding shall measure at least 135F. CDI - Employee discarded food. Do not use unit if it can’t maintain TCS foods above 135F. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Chubs of deli meat in upright cooler, 5 pans of egg rolls in small sandwich cooler, sausage in sandwich cooler missing prep date labels. Employees must place prep date label on all TCS RTE foods on line. CDI - PIC educated on date marking. Follow up visit to be conducted to check date labels. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Philly steak, cooked peppers, cooked onions, and chicken tenders held using TPHC did not have start time labels. CDI - PIC educated on TPHC and he placed start time labels on items.
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Chicken wings thawing on prep sink with no water. Hot dogs also thawing on prep table. TCS foods must be thawed under refrigeration or under 70F or less running water. CDI - PIC educated on thawing methods. REPEAT
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of salmon observed on floor. Staff were in process of moving foods around in coolers and freezers to put away large Sysco order. Ensure employees do not place pans or containers of food on floor. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of coolers on line and replace chipping shelves in sandwich cooler on line. REPEAT
Aug 28, 2025 A 93 · 12 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table. Employees educated drinks must be stored in a separate area, such as a low shelf. 0 pts.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee on grill put raw chicken Philly steak on grill and then handled ladle for ready-to-eat foods without washing hands in between. CDI - Employees educated on when to wash hands and he washed hands. 0 pts.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 200 ppm quat. Employee was actively using it as well. The dispenser is not dispensing the sanitizer at the correct concentration. Establishment needs to contact company to fix dispenser. CDI - PIC made chlorine sanitizer at 3-compartment sink to use until the dispenser is repaired.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pan of cooked chicken and pan of cooked Philly steak in upright cooler both measured 50-51F. Label indicated they began cooling yesterday. Philly eggs rolls that began cooling yesterday in other upright cooler measured 47F. Establishment must minimize amount of TCS foods cooled in establishment because they do not have adequate equipment to cool TCS foods. CDI - PIC discarded items
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 2 pans of egg rolls were prepared on 8-21 in upright cooler. Pans of egg rolls in small sandwich cooler were missing prep date labels. 2 chubs of deli meats in upright cooler missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - Egg rolls and chubs dated. Expired egg rolls discarded by PIC. Kept at half credit due to no increase in severity from last inspection. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Egg rolls, cooked chicken and cooked Philly steak were cooled overnight in deep metal pans with tight fitting plastic wrap. Establishment must use freezer to cool TCS foods after prep or cooking. Establishment does not have walk-in cooler or blast chiller so establishment must minimize cooling. CDI - PIC educated on cooling methods and discarded the improperly cooled foods. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in prep sink with no running water. TCS foods must be thawed under running water that measures 70F or less, or under refrigeration. CDI - PIC educated on thawing methods. REPEAT
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw chicken wings observed on floor by prep sink. Do not place foods on floor. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of coolers on line. Shelves in larger sandwich cooler are rusted and need to replaced. 0 pts.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.15 Provide dumpster, waste containers that are of sound construction. Replace dumpster with missing lid. 0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on shelf beside bread. Store personal items in a separate location. 0 pts.
May 29, 2025 A 94 · 10 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Repeat
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC not able to answer questions related to foodborne disease/illness. -CDI- EHS educated PIC of foodborne diseases and encouraged PIC to familiarize himself with the information. PIC was provided the new copy of the EHP. -0-
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed Bo written procedure for responding to a vomit and diarrheal clean up event. CDI. PIC WAS GIVEN ONE.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. OBSERVED items in the RI cooler without dates. CDI. PIC dated all items and indicated They were opened yesterday.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without TPHC on them. CDI. PIC INDICATED that they were cooked this morning and placed time on them. Repeat
#28 · Toxic substances properly identified stored & used
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stray bottle stored directly above sauces. CDI. PIC removed. Repeat
****IMPROVED FROM LAST ITME.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed CHICKEN thawing in sink without any running water. -CDI- EHS educated PIC on proper thawing methods and PIC placed hot dogs under running water to properly thaw. -0-
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several wing sauce containers with no label. Observed salt, pepper on prep line with no label.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items stored directly on the floor in the facility. Some are on the shelves but the shelves are less than 6 inches above the ground.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility during inspection. CDI. PIC ordered one.
Feb 21, 2025 A 94 · 6 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above raw chopped onions in grill drawers. *CDI - PIC reorganized the grill drawers correcting storage order to remove the possibility of contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf-
*Observed - Foods in Flip Top Unit being held using TPHC due to Unit being down without start times being posted of when foods were removed from temperature controlled environments. PIC stated to EHS upon arrival that the establishment has been using a 4 hour time hold on these food items for the past 2 days since the unit went down. *CDI - PIC stated items were placed in unit an hour ago and placed start times on all products.
*Observed - Burger patties normally held on TPHC without initial start time posted on item *CDI - PIC placed initial start time on item.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottle of blue substance without label. *CDI - PIC states that it is degreaser and labeled as such.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. *Observed - Flip Top unit down and unable to maintain cold holding temperatures. Establishment is in possession of part needed to fix unit and PIC states the repairs are scheduled to be completed today. EHS provided PIC with business card and will conduct follow up visit as necessary to verify repairs to equipment.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks and food items stored in bottom of RIF.
Aug 29, 2024 A 94.5 · 5 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display case, prep units and RICs under prep units above 41F. Refer to temperature chart. -CDI- PIC INDICATED that they were placed in the unit two hours ago. CDI.
Facility has decided to use time on deli line. The items will be held for two more hours and discarded. Repeat
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food items held on time without time stamps on them. CDI. PIC indicated that they were cooked about an hour ago and placed time on them.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed house sauce stored directly on the floor by dish soap. CDI. PIC removed.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no protective head coverings or beard guards. -0-
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drinks stored on prep table and in RI freezer over retail items. Observed employee food stored over retail items in RI cooler. **REPEAT**
Nov 15, 2023 A 94 · 7 violations
Inspector comments: EHS recommended that facility use TPHC for items in flip top. EHS provided form to PIC.
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick item up off the floor and return to food prep. Observed food employee and PIC wash hands without using a barrier to turn off faucet. -CDI- EHS educated PIC on when to wash and PIC and food employees washed/re-washed hands. **REPEAT** -2-
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display case, prep units and RICs under prep units above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to rapidly cool. **REPEAT** -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared this morning above 41F. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods. **REPEAT** -0.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed hot dogs thawing in sink without any running water. -CDI- EHS educated PIC on proper thawing methods and PIC placed hot dogs under running water to properly thaw. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in a container with a lot of food debris. -0-
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drinks stored on prep table and in RI freezer over retail items. Observed employee food stored over retail items in RI cooler. **REPEAT** -0.5-
6-303.11 Provide required lighting intensity. Observed light intensity of 8-10 foot candles in grill prep area. Per PIC, the lights stopped working after the last hood service.
Oct 4, 2023 A 90 · details not yet loaded
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Jun 8, 2023 A 94.5 · details not yet loaded
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Jan 26, 2023 A 97.5 · details not yet loaded
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Oct 6, 2022 A 93 · details not yet loaded
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Jun 29, 2022 A 94.5 · details not yet loaded
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Feb 24, 2022 A 93 · details not yet loaded
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Feb 16, 2022 B 84.5 · details not yet loaded
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Oct 11, 2021 A 96 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BUFFALO EATZ” or State ID 2060023836). Inspection type (routine vs. follow-up) is not published in the county's data.